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Zheng Ruan,Pan Yuan,Titao Jing,Tao Xing,Lifeng Yan 한국고분자학회 2018 Macromolecular Research Vol.26 No.3
A novel pH-sensitive carborane and cyanine dye conjugated polypeptide and its micelles has been designed and synthesized for potential near infrared fluorescence imaging-guided boron neutron capture therapy (BNCT). The amphiphilic polymer we synthesized with tertiary amine as functional group could self-assemble to micelle nanoparticles at neutral pH, and responsive to acidic solution for the disassembly of the micelles for drug release. The tertiary amine sensitive induced process was observed via dynamic light scattering (DLS) and transmission electron microscopy (TEM). The efficiency of cell killing ability is studied by MTT assays and fluorescence microscope measurement, indicating a new intelligent system for potential NIR imaging-guided therapy.
Lycorine: A Potential Broad-Spectrum Agent Against Crop Pathogenic Fungi
( Jin Wen Shen ),( Yuan Ruan ),( Wei Ren ),( Bing Ji Ma ),( Xiao Long Wang ),( Chun Feng Zheng ) 한국미생물 · 생명공학회 2014 Journal of microbiology and biotechnology Vol.24 No.3
A screening test showed that lycorine exhibited significant antifungal activity against 24 pathogenic crop fungi at concentrations of 500μg/ml and 100μg/ml, respectively. Fusarium graminearum was selected for antifungal mechanism studies by observing its mycelial morphology and investigating the variations in its conductivity. In addition, the substance absorption and metabolism of F. graminearum were explored. The mechanism was revealed as being one by which lycorine destroyed the cellular membrane and further influenced substance absorption and cell metabolism.
Evaluation of Fungal Lactic Acid Accumulation Using Glycerol as the Sole Carbon Source
Xiaoqing Wang,Zhenhua Ruan,Webster Guan,Robert Kraemer,Yuan Zhong,Yan Liu 한국생물공학회 2015 Biotechnology and Bioprocess Engineering Vol.20 No.3
This study investigated the glycerol utilization for lactic acid accumulation by the filamentous fungus Rhizopus oryzae 9363 and compared it with the conventional carbon source glucose. No lactic acid accumulated in the glycerol media at 30oC, in contrast to the glucose media. Increasing the temperature from 30 to 37oC led to a 63% decrease in the average growth rate of R. oryzae in glycerol media and a 61% increase in the average cell mass yield, and the cultures on glycerol media at 37oC were able to generate 0.6 g/L lactic acid. While, raising temperature significantly inhibited lactic acid production on glucose media. Moreover, supplementing cultures with sodium pyruvate significantly improved the lactic acid synthesis of R. oryzae on glycerol media, with lactic acid concentrations reaching 1.33 g/L at 37oC and 0.67 g/L at 30oC, respectively. Our results indicate that glycerol utilization for lactic acid accumulation by Rhizopus sp. is limited by the availability of intracellular pyruvate, and controlling pyruvate flow is a key to enhancing the lactic acid accumulation.
Post-quantum identity-based authenticated multiple key agreement protocol
Yang Yang,Hongji Yuan,Linbo Yan,Yinglan Ruan 한국전자통신연구원 2023 ETRI Journal Vol.45 No.6
Authenticated multiple key agreement (AMKA) protocols provide participants with multiple session keys after one round of authentication. Many schemes use Diffie-Hellman or authenticated key agreement schemes that rely on hard integer factorizations that are vulnerable to quantum algorithms. Lattice cryptography provides quantum resistance to authenticated key agreement protocols, but the certificate always incurs excessive public key infrastructure management overhead. Thus, a lightweight lattice-based secure system is needed that removes this overhead. To answer this need, we provide a two-party lattice- and identity-based AMKA scheme based on bilateral short integer or computational bilateral inhomogeneous small integer solutions, and we provide a security proof based on the random oracle model. Compared with existing AMKA protocols, our new protocol has higher efficiency and stronger security.
Yan Zhou,Zheng Ruan,Lili Zhou,Yuhui Yang,Shumei Mi,Ze-Yuan Deng,Yulong Yin 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.1
Chlorogenic acid (CGA), an abundant polyphenol compound in plants, exhibits anti-oxidant effects. The protective effect of CGA in the rat intestine with endotoxin infusion was evaluated. CGA administration ameliorated endotoxin-induced intestinal injury, and decreased the ratio of lactulose/ mannitol, the ileum pathological grade, the myeloperoxidase activity in the ileum, and the malondialdehyde content in the ileum and in ileum mitochondria. The small intestine weight, activities of alkaline phosphatase and superoxide dismutase in the ileum, and β-nicotinamide adenine dinucleotide reduce form (NADH) dehydrogenase and succinate dehydrogenase activities in ileum mitochondria were increased. Intestinal permeability was positively correlated with intestinal mitochondrial injury indicated as the level of malondialdehyde in ileum mitochondria, and negatively correlated with NADH dehydrogenase activity. Dietary administration of CGA protected against increased intestinal permeability caused by endotoxin infusion. The protective effect of CGA was probably associated with a decrease in mitochondrial lipid peroxidation levels and an increase in NADH dehydrogenase activity.
Jiang-Ning Hu,Bin Shan,Ze-Yuan Deng,Jing Li,Ya-Wei Fan,Rong Liu,Zheng Ruan 한국식품과학회 2010 Food Science and Biotechnology Vol.19 No.6
A high-speed counter-current chromatography (HSCCC) method was developed for isolation of 5alkaloids from lotus (Nelumbo nucifera Gaertn.) leaves. The 2-phase solvent system of HSCCC composed of light petroleum-ethyl acetate-methanol-water was set up in 2-step separation process in the proportion of 3:5:3:5 for isolation of N-nornuciferine and armepavine, and in the proportion of 1:5:1:5 for that of anonaine, pronuciferine,and nuciferine. The purity of anonaine (14.6mg), pronuciferine (29.7 mg), N-nornuciferine (31.4 mg), nuciferine (22.1 mg),and armepavine (23.3 mg) isolated from 150 mg crude extract of lotus leaves were examined as 95.6, 88.2, 92.5,94.3, and 92.1%, respectively.
Remarkable impact of amino acids on ginsenoside transformation from fresh ginseng to red ginseng
Liu, Zhi,Wen, Xin,Wang, Chong-Zhi,Li, Wei,Huang, Wei-Hua,Xia, Juan,Ruan, Chang-Chun,Yuan, Chun-Su The Korean Society of Ginseng 2020 Journal of Ginseng Research Vol.44 No.3
Background: Amino acids are one of the major constituents in Panax ginseng, including neutral amino acid, acidic amino acid, and basic amino acid. However, whether these amino acids play a role in ginsenoside conversion during the steaming process has not yet been elucidated. Methods: In the present study, to elucidate the role of amino acids in ginsenoside transformation from fresh ginseng to red ginseng, an amino acids impregnation pretreatment was applied during the steaming process at 120℃. Acidic glutamic acid and basic arginine were used for the acid impregnation treatment during the root steaming. The ginsenosides contents, pH, browning intensity, and free amino acids contents in untreated and amino acid-treated P. ginseng samples were determined. Results: After 2 h of steaming, the concentration of less polar ginsenosides in glutamic acid-treated P. ginseng was significantly higher than that in untreated P. ginseng during the steaming process. However, the less polar ginsenosides in arginine-treated P. ginseng increased slightly. Meanwhile, free amino acids contents in fresh P. ginseng, glutamic acid-treated P. ginseng, and arginine-treated P. ginseng significantly decreased during steaming from 0 to 2h. The pH also decreased in P. ginseng samples at high temperatures. The pH decrease in red ginseng was closely related to the decrease in basic amino acids levels during the steaming process. Conclusion: Amino acids can remarkably affect the acidity of P. ginseng sample by altering the pH value. They were the main influential factors for the ginsenoside transformation. These results are useful in elucidating why and how steaming induces the structural change of ginsenoside inP. ginseng and also provides an effective and green approach to regulate the ginsenoside conversion using amino acids during the steaming process.
Remarkable impact of amino acids on ginsenoside transformation from fresh ginseng to red ginseng
Zhi Liu,Xin Wen,Chong-Zhi Wang,Wei Li,Wei-Hua Huang,Juan Xia,Chang-Chun Ruan,Chun-Su Yuan 고려인삼학회 2020 Journal of Ginseng Research Vol.44 No.3
Background: Amino acids are one of the major constituents in Panax ginseng, including neutral aminoacid, acidic amino acid, and basic amino acid. However, whether these amino acids play a role in ginsenosideconversion during the steaming process has not yet been elucidated. Methods: In the present study, to elucidate the role of amino acids in ginsenoside transformation fromfresh ginseng to red ginseng, an amino acids impregnation pretreatment was applied during thesteaming process at 120 C. Acidic glutamic acid and basic arginine were used for the acid impregnationtreatment during the root steaming. The ginsenosides contents, pH, browning intensity, and free aminoacids contents in untreated and amino acidetreated P. ginseng samples were determined. Results: After 2 h of steaming, the concentration of less polar ginsenosides in glutamic acidetreatedP. ginseng was significantly higher than that in untreated P. ginseng during the steaming process. However,the less polar ginsenosides in arginine-treated P. ginseng increased slightly. Meanwhile, free aminoacids contents in fresh P. ginseng, glutamic acid-treated P. ginseng, and arginine-treated P. ginsengsignificantly decreased during steaming from 0 to 2h. The pH also decreased in P. ginseng samples at hightemperatures. The pH decrease in red ginseng was closely related to the decrease in basic amino acidslevels during the steaming process. Conclusion: Amino acids can remarkably affect the acidity of P. ginseng sample by altering the pH value. Theywere the main influential factors for the ginsenoside transformation. These results are useful in elucidatingwhy andhowsteaming induces the structural change of ginsenoside in P. ginseng and also provides an effectiveand green approach to regulate the ginsenoside conversion using amino acids during the steaming process.